Time 50m Number Of Ingredients 8 Steps:
Preheat oven to 350*F In a large pot, bring the rice and chicken broth to a boil. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes. Spray an 8x8 square casserole dish with non-stick spray set aside. Once rice is done, all chicken broth will be absorbed. Turn off burner and place pot on a cool burner. Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well. Season with salt and mix again. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned. Serve immediately!
Time 50m Yield 6 Number Of Ingredients 8 Steps:
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Time 1h Yield 12 Number Of Ingredients 17 Steps:
Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken. Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.
Time 1h15m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered. Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste. Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic. Dice the poblanos and add to pan when the onion is wilted. Saute for one minute. Let cool and combine with the rice. Drain the can of corn well and add to the cool rice and poblano mixture. Add the sour cream mixture and mix in the grated cheese. Bake for 30 minutes or until heated through in a 350 degree oven. If using a Pyrex dish, the oven temperature should be 325 degrees.
Number Of Ingredients 5 Steps:
Cook 8 cups rice with ¾ gallon chicken broth in a 16" Dutch oven. When the rice is finished cooking, add the hot, cooked corn, sour cream, and peppers. Gently stir well to combine. Add the cheese and fold in just to combine.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
